This summer refresher from Zac Overman at Seattle's Sitka & Spruce is the perfect example of delayed gratification. Put in some advance work to make a rich, almost buttery sweet-tart grapefruit cordial and you have the makings of a whole pitcher's worth of drinks at a moment's notice.
'campari' on Serious Eats
In hot weather, you'll want to batch up this sophisticated frozen cocktail.
This drink won't convert anyone who hates either Fernet Branca or Campari, but if you love either or both, you should try this.
This light, refreshing twist on the Quill takes its cues from the Americano and Negroni Spagliato. A little absinthe is excellent with bubbly.
This classic twist on a Negroni adds in some absinthe to bring great herbal and light anise flavor that lingers in the background.
The Jungle Bird, a classic tiki drink, gets a sparkling makeover with Prosecco and tropical fruit-infused rum. Roasting the pineapple first adds rich, concentrated flavor to the infusion.
This Campari-based drink from Toby Maloney of The Violet Hour in Chicago is a super-bitter cocktail designed to wake up your taste buds after a big meal.
This sangria, which starts with a base of red wine and has a supporting cast of Campari, cranberry syrup, and bourbon is bold, bitter, and complex.
The classic Boulevardier is a favorite of ours: it's like a Negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider.
Adapted from Paul McGee of RPM Italian in Chicago, this cocktail is tart from fresh lime and pink grapefruit, with a touch of bitterness from Campari.
If you like your desserts more tart than sweet, this sorbet is for you. And if you're a little addicted to the pleasantly bitter taste of Campari, this sorbet is really for you. It's more tart than sweet with a bitter kick that makes for an especially clean-tasting sorbet.
Grapefruit liqueur and mezcal give this funky spin on the Negroni by Mayahuel's Jeremy Oertel a smoky-tart twist.
Campari lends a bitter touch to a fresh marmalade made from seasonal Mandarin oranges and a touch of lemon verbena.
Aged rum, blood orange juice, and bittersweet Campari make a vivid red punch.
This recipe from Adam Bernbach of Estadio in Washington, D.C. is a decidedly grown up take on the frozen drink. Campari and lime temper the sweetness from the strawberries, and gin cuts through with a touch of herbs.
This cocktail recipe comes from Tom Macy, and is served at Back Forty in NYC. It's refreshing, herbal and unusual.
If you like Campari and soda, this offers a little bit more—fuller body, a tart and fruity bitter edge, and a bass note from rum. This recipe is adapted from Jim Meehan.
Pairing Campari, a bittersweet Italian apéritif, with sugary cantaloupe makes for popsicles with a very grown up flavor profile.
Fresh pineapple juice is essential to the deliciousness of this recipe. Use a juice extractor or hand juicer, or muddle and strain some ripe chunks of fresh pineapple.
This Negroni variation from Chef Frank Stitt appears on the menu at Bottega only in deep winter when blood oranges are in season. "It makes us reminisce about aperitif time in the gorgeous cafes and bars of Torino and Venice," says Stitt. Serve with a slice of orange and a bowl of green olives.